Round Zucchini brings a playful shape and mild flavor to your summer vegetable garden. This robust bush-type heirloom produces rounded green summer squash that are generally best harvested at approximately 3 to 4 inches in diameter. This packet contains 50 non-GMO, heirloom seeds for fruit suited to stuffing, slicing, roasting and everyday squash dishes.

The rounded shape makes each young zucchini a natural little bowl for a savory filling. Scoop out the center for rice and vegetables, or cut the fruit into wedges and slices for a quick skillet meal. Its mild flavor takes well to garlic, tomatoes, fresh herbs and cheese, giving you plenty of ways to use a productive garden harvest.

Plants have speckled green foliage and can be heavy producers under suitable conditions. Developing fruit grows quickly, so check frequently once flowering and fruiting begin rather than waiting for a weekly harvest. Pick while young for tender texture, and share surplus with neighbors or preserve it using a reliable food-preservation method.

Germination Rate: 88%. Test Date: 3/26. TLM.

Texas Minimum Germination Rate: 75%

Why Choose Round Zucchini?

• Distinctive round fruit: A fun alternative to elongated zucchini, particularly useful for individual stuffed portions.
• Mild flavor: Pairs easily with savory fillings and familiar summer-squash seasonings.
• Tender young harvest: Pick at approximately 3 to 4 inches across before fruit becomes overgrown.
• Bush-type growth: A robust plant for beds with enough room for mature foliage and harvesting access.
• Productive harvest potential: Frequent picking helps maintain fruit quality during suitable growing weather. Yield varies with care and conditions.
• Heirloom and open-pollinated: A traditional garden choice. Seed saving requires fully mature fruit and suitable isolation from compatible squash varieties.

Planting Tips for Success

• Planting time: Sow after frost danger has passed and soil has warmed. Plan later sowings only where enough warm-season growing time remains.
• Sunlight: Choose full sun for vigorous growth and flowering.
• Soil: Prepare fertile, well-drained soil and incorporate finished compost as appropriate.
• Sowing: Follow packet instructions for depth and spacing. Keep the seedbed evenly moist during establishment.
• Spacing: Allow room for the bush's large leaves, airflow and easy access to fruit. Thin crowded seedlings.
• Watering: Water consistently, especially during flowering and fruit development, without leaving soil waterlogged.
• Fertilizing: Follow soil-test or fertilizer-label guidance rather than feeding excessively.
• Support: No climbing trellis is normally required for a bush plant. Avoid damaging stems while tending plants.
• Pollination: Encourage pollinating insects and avoid unnecessary insecticide use during bloom.
• Harvesting: Check plants often and cut young fruit from the plant with a clean knife or pruners. Aim for approximately 3 to 4 inches in diameter.
• Plant checks: Inspect foliage and stems for pests or disease and follow local gardening guidance.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Stuffing: Hollow out young round fruit, leaving sturdy walls, then bake with a cooked savory filling.
• Roasting: Cut into similar-sized wedges, toss with oil and seasonings, and roast until tender.
• Sautéing: Cook slices or diced pieces with garlic and herbs for a quick side dish.
• Grilling: Cut thick slices and grill until tender with light char marks.
• Soups: Add diced zucchini near the appropriate stage of cooking to retain texture.
• Drying: Follow tested dehydrating guidance. Store only thoroughly dried produce in suitable airtight containers and discard anything showing spoilage.

Order Round Zucchini Seeds Today

Grow 50 heirloom seeds for mild round zucchini and creative garden-to-table meals.

Nutritional Information

General reference for 1 cup sliced raw zucchini, approximately 113 grams. Values are approximate, not variety-specific testing, and apply to harvested zucchini, not planting seeds.

• Calories: Approximately 19
• Total Fat: Approximately 0.4 grams (1% Daily Value)
• Total Carbohydrates: Approximately 3.5 grams (1% Daily Value)
• Dietary Fiber: Approximately 1.1 grams (4% Daily Value)
• Total Sugars: Approximately 2.8 grams
• Protein: Approximately 1.4 grams

Important Disclosures

• Variety Disclaimer: Fruit shape, size, color, yield and timing vary with climate, soil and care. Germination test results do not guarantee identical garden performance.
• Seed Storage: Keep seeds cool, dry and dark, protected from heat and moisture.
• Planting Zones: Follow local frost dates and warm-season planting guidance.
• Food safety: Packet seeds are for planting. Culinary references apply to harvested fruit. Do not consume squash that tastes unusually bitter.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Recipe: Baked Rice and Tomato Stuffed Round Zucchini

Round zucchini becomes an edible bowl for a savory vegetable filling. Use harvested zucchini, not planting seeds. Serves 4. Prep: 20 minutes. Cook: approximately 35 to 45 minutes.

Ingredients

• 4 young Round Zucchini, approximately 3 to 4 inches in diameter
• 1 tablespoon olive oil, plus a little for brushing
• ½ cup finely chopped onion
• 2 garlic cloves, minced
• 1 cup diced tomato
• 1 cup cooked rice, freshly cooked or safely refrigerated
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ cup shredded mozzarella
• 1 tablespoon chopped parsley

Directions

1. Heat the oven to 400°F. Wash zucchini, cut off the stemmed tops and scoop out the centers, leaving walls approximately ¼ to ½ inch thick. Chop enough scooped flesh to make 1 cup.
2. Brush the shells lightly with oil and place upright in a baking dish. Bake empty shells for 15 minutes while preparing the filling.
3. Heat 1 tablespoon oil in a skillet over medium heat. Cook onion for 4 to 5 minutes. Add garlic and chopped zucchini flesh and cook another 3 to 4 minutes.
4. Add tomato, cooked rice, salt, pepper and oregano. Cook until the filling is hot throughout, stirring regularly.
5. Carefully fill the warm shells and top with mozzarella. Bake for another 20 to 30 minutes, until zucchini is tender, cheese is melted and the center of the filling reaches 165°F. Loosely cover if cheese browns too quickly.
6. Scatter with parsley and serve warm. The stemmed tops may be baked alongside as a garnish; do not eat the tough stems.

Storage: Refrigerate leftovers within two hours in a covered container, use within 3 to 4 days, and reheat the filling to 165°F.

Growing a Doomsday Garden by David Schulze